This moist and flavorful bread combines the warm sweetness of pumpkin and banana with the tart burst of cranberries. Perfect for cozy mornings or an afternoon snack, it’s a delicious way to enjoy seasonal ingredients.
Prep Time20 min
Cook Time1 hr
Total Time1 hr 20 min
Difficulty
Hard
Simple Cooking Tips
Use ripe bananas for the best natural sweetness and moisture.
Gently fold in the cranberries to avoid breaking them and turning the batter pink.
Check the bread with a toothpick near the end of baking to avoid overcooking.
Ingredients
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Why Everyone Loves This Recipe
This bread combines the natural sweetness of banana and pumpkin with the tart burst of cranberries. It’s moist, flavorful, and perfect for any time of day. Plus, it’s a great way to enjoy seasonal fruits in a comforting treat.
Directions
First, set your oven to 350 degrees F (175 degrees C) to warm up. In a large bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg so everything is well combined. In another bowl, use an electric mixer to beat the butter and brown sugar until creamy, then add the pumpkin, cranberry sauce, egg, and banana, mixing until everything is smooth. Slowly add the dry ingredients to the wet mixture, stirring just until everything comes together—don’t overmix. Pour the batter into a greased 9x5-inch loaf pan and pop it into the oven. Bake for about an hour, or until a toothpick inserted in the center comes out clean. Once it’s done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
127
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Creative Serving Ideas
Serve warm with a spread of butter or cream cheese for extra richness. It also pairs well with a cup of coffee or tea, making it ideal for breakfast or an afternoon snack.
Storing This Dish
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is convenient to use.
What can I substitute for cranberry sauce?
You can use fresh or dried cranberries, or even raspberry jam as a substitute.
How do I know when the bread is fully baked?
Insert a toothpick into the center; if it comes out clean, the bread is done.
Can I make this recipe vegan?
To make it vegan, replace the egg with a flax or chia egg and use a plant-based butter.
Should I use ripe bananas for this bread?
Yes, ripe bananas are best as they add more sweetness and moisture.
How long will the bread stay fresh?
It stays fresh for about 3-4 days at room temperature if stored in an airtight container.
Can I freeze the bread?
Yes, wrap it tightly and freeze for up to 2 months; thaw before serving.
Is it okay to use white sugar instead of brown sugar?
You can, but brown sugar adds moisture and a richer flavor to the bread.
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